Wednesday, September 28, 2011

Brownies

All of our chickens are now laying. So that means we are getting 6-8 eggs a day! Now is the time to use up eggs and/or give/sell some to family and friends. There is no school today and I have a budding baker on my hands who wants to bake something besides cookies. She decided on brownies. I found this recipe on Tasty Kitchen, a new obsession of mine, and they look amazing and call for 4 eggs (and a lot of butter!). We better get crackin!

Jumbo Fudge Brownies with Perfect Chocolate Frosting

Ingredients:

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FOR THE BROWNIES:

19 TablespoonsUnsalted Butter

¾ cupsDark Cocoa Powder

4 Eggs

2 cupsSugar

1-½ cupFlour

1 teaspoonSalt

1 teaspoonBaking Powder

1-½ teaspoonVanilla Extract

FOR THE FROSTING:

6 TablespoonsUnsalted Butter

2-⅔ cupsPowdered Sugar

½ cupsDark Baking Cocoa

1-½ teaspoonVanilla Extract

¼ cupsMilk

Preparation Instructions

To make brownies, preheat oven to 350ºF and grease a 9×13 inch baking pan. In a medium saucepan, melt the butter.

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Cool slightly and stir in cocoa powder until combined.

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In a separate mixing bowl, beat the eggs and sugar until combined.

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Sift the flour, salt, and baking powder into the egg mixture and stir gradually to combine. Pour in the vanilla and the cooled chocolate mixture and stir until combined.

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Spread into a greased pan and bake for 25-28 minutes, or until a cake tester comes out clean. Cool completely.

To make the frosting, in a clean mixing bowl combine butter, powdered sugar, cocoa, and vanilla and cream until smooth.

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Add milk a little at a time until desired spreading consistency is reached.